Servings: 12 to 14
This not-too-sweet cake gets a double dose of ginger: dried ginger in the spice mix used to flavor the cake and finely diced crystallized ginger in the cake’s creamy filling. To make chopping sticky crystallized ginger easier, lightly oil your knife.
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This is the second time I have made this cake. This time I just made half of the filling and this worked out just fine. 12 oz of cream cheese was way too much. I also used half AP flour and half white whole wheat to build the flavor. Rose to the top of the bundt pan. Came out a treat.
I have made this several times now, but I only make the cake and not the filling. It makes a great gingerbread. For the sugar, I use 1/2 white and 1/2 brown. I am tempted to replace the oil with applesauce, but haven't done that yet.
Sadly, a bit disappointing. Like others, I had the problem with the trench for the filling, and the fact it took 20 minutes longer to bake. Even then, the batter was still raw near the filling and the outside was dry/overcooked. Filling texture was "eggy" and almost curdled. Nice concept, shame it failed.
I made this for thanksgiving and was a little disappointed... until I refrigerated it. When it's refrigerated, that's when the flavors come out. I don't know why, it makes no sense, but it was an entirely different cake and now I can't get enough of it. I also had no trouble tunneling it, it turned out just like the picture. I'm SO going to be making this again. Delicious! Also, I couldn't find crystallized ginger so I grated about 2 Tablespoons of fresh ginger into the filling instead. And I substituted the vegetable oil for the same amount of melted butter.
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